About the Scholars
Lai Kit Yee, 2008/2009 TMG Scholar (Hong Kong)
Kit Yee found her calling during a 9 month stint working at a wet seafood market and bakery in Australia. Her burgeoning love for culinary arts saw her apply for The Miele Guide Scholarship under the urging of her mentor, Mandarin Oriental Hong Kong executive chef Uwe Opocensky. After completing her diploma at At-Sunrice with an apprenticeship at Le Saint Julien, Kit Yee returned to the Mandarin Oriental and was immediately promoted. Today, she still works alongside Chef Opocensky at the Mandarin Grill.
Malcolm Lee, 2008/2009 TMG Scholar (Singapore)
As one of the first Miele scholars, Malcolm has certainly wasted no time etching his name in the annals of local cuisine. After graduating at the top of his cohort at the At-Sunrice GlobalChef Academy, he went on to set up his own restaurant, Candlenut, which dishes out innovative renditions of Peranakan cuisine to a loyal following in Singapore. In 2011, Chef Malcolm was one of a select group of chefs from Singapore who flew to New York as part of the Singapore Takeout, a gastronomic initiative spearheaded by three Singapore government agencies. The event saw him playing culinary ambassador, introducing the flavours and cuisines of Singapore to an international audience.
Alex Chim, 2009/2010 TMG Scholar (Hong Kong)
Alex’s passion for cuisine can be seen in his determination to set up his own small restaurant in Hong Kong in the future. For the moment, he is concentrating on gaining as much experience, skills and knowledge as possible before taking that next big step. There is no doubt that his education at At-Sunrice – with an apprenticeship at My Humble House – plays an integral part in helping him along his journey.
William Tew, 2009/2010 TMG Scholar (Singapore)
Singaporean scholar William Tew’s switch from theatre stage manager to culinary practitioner embodies the spirit of The Miele Guide Scholarship Programme: passion for the culinary arts is the sole prerequisite for a stellar career at At-Sunrice. While there, he was attached to Jade at Fullerton Hotel, and Gattopardo Italian Restaurant, as well as Guy Savoy at Marina Bay Sands as a potager. While he’s currently on a well-deserved break with his family after graduation, William plans to work in Singapore for a good while before heading to either the UK or Dubai for further international experience.
Shaun Lee, 2010/2011 TMG Scholar (Singapore)
29-year-old Singaporean Shaun Lee was awarded the Miele-WSQ-At-Sunrice scholarship, offered to Singapore citizens or permanent residents. Shaun’s lifelong passion for the culinary arts granted him the moniker “that kid who cooks” among well-fed family and friends. Having previously battled tough economic circumstances and spent 10 year in the military, Shaun brings a dogged discipline, meticulousness and tenacity to the table. Shaun recently completed his second apprenticeship at at O'Coffee Club (Central Kitchen) and has since begun an apprenticeship at the SATS Inflight Catering Centre Singapore (ICCC) (SIA) Indian Kitchen. He is eager to finally embark his dreams of pursuing a professional career in the culinary arts and his ambition is to share his love and passion with the world through his own dining establishment.
Roberto Antonio III Abello, 2010/2011 TMG Scholar (Philippines)
Roberto Antonio III Robello is a TMG Scholar currently in the final year of the prestigious At-Sunrice WSQ Diploma in Culinary Arts Programme. Born and raised in Bacolod City in the Philippines, Roberto started his cooking career in not one, but two The Miele Guide restaurants in his home country – Restaurant Cicou and Lolo’s Dad Café - before applying to for the scholarship. Indeed, he seems to have swept the culinary sweepstakes, winning the gold medal at Food & Hotel Asia 2012 Culinary Challenge (Individual Plated Dishes category), receiving the At-SunriceGlobalChef Academy and Johnson & Wales University Culinary Scholarship, and representing his school at the Young Chef Games 2011.
Roberto’s first attachment was at Bistro Du Vin Pte Ltd, under the Les Amis Restaurant Group. He is now furthering his experience during his apprenticeship at The Knolls Restaurant of Capella Hotel.
Brandon Yip, 2012/2012 TMG Scholar (Singapore)
Brandon Yip was awarded the Miele-WSQ-At-Sunrice scholarship in 2011. Prior to accepting the scholarship, Brandon had already accrued significant experience working in various kitchens in Singapore, including a valuable stint as Sous Chef at Osavory Pte Ltd. He is currently apprenticing at Gattopardo Italian Restaurant in Fort Canning Park.
Kim Ho Joon, 2011/2012 TMG Scholar (Korea)
18-year-old Kim Ho Joon was awarded the Miele-At-Sunrice Scholarship in 2011 and is now enrolled in his 17-month programme at At-Sunrice. He previously worked as a Commis Chef in the banquet kitchen of The Park Hyatt Seoul, South Korea. He is currently serving his first apprenticeship in the front of house at Luke’s Oyster Bar and Chop House in Singapore.